Chicken katsu curry

• porsi: Serves 2

Bahan-bahan

For the curry sauce:

2 tbsp butter

2 tbsp apple juice

1 tbsp vegetable oil

2 tsp garam masala

4 tsp cury powder

2 tsp Kikkoman Soy Sauce

2 tsp Worcestershire sauce

2 tsp tomato ketchup

1/4 tsp cayenne pepper (optional)

3 tsp plain flour

300mI water

For the chicken katsu (breaded chicken fillets):

2 chicken fillets

Flour, for coating

1 egg, beaten

Panko breadcrumbs, for coating

Vegetable oil, for frying

To serve:

Freshly steamed rice

Pickled ginger

Petunjuk

1 First, make the curry sauce. Melt the butter in a saucepan over a low heat, then stir in the next eight ingredients. Cook for 10 minutes, stirring occasionally.

2 Stir in the flour to make a curry roux. (This can be cooled and stored in the fridge for up to one week.)

3 Stir in the water and bring to a simmer. Cook for a few minutes until it thickens.

4 Lay the chicken flat on a work top and make a horizontal slice halfway through the chicken, being careful not to cut all the way through. Open the chicken like a book — this will help it to cook more quickly.

5 Add the flour, egg and breadcrumbs to three separate bowls. Coat the chicken in flour, then dip into the egg, shaking off any excess. Finally, coat completely in the breadcrumbs.

6 Heat enough oil for deep-frying in a saucepan until hot. To check if the oil is ready, drop a small breadcrumb into the oil. If it's the right temperature, the breadcrumb will rise to the top of the oil, sizzle and fry, but it won't brown immediately.

7 Gently lower the chicken into the oil. Cook for a few minutes per side until crisp and cooked through. Remove from the oil and drain on a plate lined with kitchen paper

8 Slice the chicken while it is still hot and serve with rice, the curry sauce and some pickled ginger on the side.